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FOR THE GROUND PORK FILLING:
FOR THE CRYSTAL SKIN DUMPLING WRAPPERS:
Place the dried shiitake mushrooms and dried shrimp in a bowl of boiling water and let them steep for 20 minutes. Once they are soft, dice and set aside. Reserve 4 to 5 tablespoons of the soaking water. This is packed with umami flavor.
In a separate bowl, season the ground pork with the soy sauce, salt, sugar, five-spice powder, and ground white pepper. Using a pair of chopsticks, mix clockwise until all the ingredients are combined.
Add in the diced mushrooms, shrimp, and bamboo shoots. Place the pork mixture in the fridge and let it chill for 30 minutes.
Heat the oil in a large cast-iron pan over medium heat.
Fry the garlic cloves and shallots or green onions for 1 minute, or until they are slightly crispy and fragrant. Add the seasoned ground pork and sauté for 8 minutes until all sides are browned.
Add in the oyster sauce, Shaoxing rice wine vinegar, sesame oil, and a few tablespoons of the shiitake- shrimp water to the pork. Stir fry for 2 to 5 minutes until the sauce thickens and the pork is fully cooked. Season to taste and set aside.
To prepare your crystal skin wrapper dough, combine the tapioca starch, wheat starch, oil, salt, and boiling water. The water quantity may differ, depending on the quality and type of wheat starch you are using. Most chefs base the amount of water they use on how the dough feels, which should be enough to form a soft and smooth, malleable dough. (See the tip box for more information.) If the dough cracks when you roll it out, it means you need to increase the quantity of boiling water. Once it has reached the right consistency, let the dough relax for 5 minutes.
Reserve one-quarter of the dough and set aside. Divide the remaining dough into 2 large balls and roll the one dough ball as thin as you possibly can between 2 plastic sheets or silicone baking mats. Place 2 to 3 tablespoons of the pork mixture in the center and fold over the edges with the help of your silicone mat. Pinch the sides and place it on a heat-proof glassware or dish. Repeat for the other large dough ball. Place the plate of dumplings in a bamboo steamer.
For decoration, take the reserved small ball of dough and roll it out into 6 small teardrop shapes. Place 3 teardrops on top of your ba wan (using a bit of water as glue) and set aside. Repeat for the other dumpling.
In a wok, bring 4 cups of water to a boil over high heat, then reduce the heat so it maintains a gentle simmer. Place the bamboo steamer on top of the wok, making sure that the bottom of the steamer does not touch the water. Steam for 25 to 35 minutes until the skin becomes translucent.
Serve each dumpling hot on a separate plate with chopped cilantro, toasted sesame oil, and soy sauce.
TIP: When making the crystal skin dumpling wrappers, it is essential to use boiling water. Here are a few suggestions to get the right feel of dough.
TIP: The dough is too dry when:
It is difficult to roll out paper thin.
The dough cracks on the side when rolled out into a cir- cle.
It tears easily when wrapping around the filling.
TIP: The dough is too wet when:
It is sticky and difficult to roll out.
TIP: Add a small amount of wheat starch to the dough if it is too wet, or add boiling water if it is too dry. Knead the mixture again until it is smooth and even, and repeat. Remember to let the dough relax for 5 minutes.